Chem 71. Food and Food by Product Processing Industries
Chem 71. Food and Food by Product Processing Industries
PRODUCT PROCESSING
INDUSTRIES
Pallo, Z.V. & Rosales, S.J.
INTRODUCTION
The technology applied in
manufacturing industries is being
applied to food.
The demand for uniform quality
processed food increases because
homemakers work away from home.
HISTORY
THEN
NOW
Former production is
done in farms and
homes.
Examples of early
developments are
milling of grain, fluid
milk processing,
baking and processing
of sugar and candy.
ECONOMICS
The food industry is almost twice the
size of the chemical industry.
Food industry invests less in facilities
and equipment, and more in
employees which varies in sections.
Value
New Capital
Added by
Expenditure
Manufacturi
s
ng
109 dollars
9
10 dollars
Total
Employees
103
All industries
1359
585.2
47.5
13,691
Food
192.9
56.1
4.2
1,500
Chemicals
and allied
products
118.2
56.7
8.2
54
Petroleum
93.9
16.4
2.3
101
Paper
52
22.2
3.3
486
Textiles
35
16.1
1.2
765
Rubber
38
19.7
1.6
564
Stone, clay
and glass
37
19.1
5.7
484
3.7
0.096
243
Leather
TYPES OF FOOD
PROCESSING
Refining and Milling
Drying
Canning
Pasteurization and
Sterilization
Concentration
Fermentation
Freezing
Irradiation
Packaging
Clarificatio
n
Milling
Cane
preparation
for milling
Crystallizati
on
Centrifugat
ion
Drying
Refining
Growing
and
harvesting
of cane
1. Grain is cleaned.
2. A small amount of water is
added to prevent the outer
part of the kernel from
pulverizing.
PROCESS
3. Moistened
grain is crushed
to break kernel into chunks.
4. Product is sifted to remove
germ and bran, and
separated chunks by size.
5. Resulting flour is sieved to
remove large particles.
CANNING
Fresh food are preserved for
long term storage by heat
treatment and sealing into airtight containers.
The containers are metal.
The usual method of heat
treatment is to place
containers in a steam pressure
vessel and processed at 121C.
Acidic food (below pH 4.5)
require less process time than
food at pH 4.5-7.0.
Vegetables need to be treated
longer than fruits.
PROCESS
1. Raw food is packed
into the container.
2. Container is sealed.
3. Whole package is
heated to cook food
and sterilize the
container and
contents.
CANNING
Agitated cooker is used
for adequate heat
penetration and shorttime treatment.
Agitated cooker consists
of preheater, cooker, and
cooler.
Other kinds of agitated
cookers are the rotary
pressure sterilizer and
the newer, crateless
retort system.
PROCESS
1. The cans are placed
in individual
compartments.
2. They are then rotated
by a revolving reel on
spiral track, guiding it
to the inlet to the
outlet continuously.
CANNING
ROTARY PRESSURE
STERILIZER
CRATELESS RETORT
SYSTEM
CONCENTRATION
Food with high percentage
of water may be partially
dehydrated as a method of
preservation.
Milk is evaporated from a
solid content of 8.6% to a
more concentrated 45%.
Fruit juices are also
concentrated before
marketing.
The usual practice is to
reduce the volume to a
third of its original volume.
PROCESSES
Evaporation with evaporators
Reverse osmosis
Freeze concentration
FREEZING
Preservation of fresh food by freezing is made
possible by the realization that if food can be frozen
very quickly (supercooled) and maintained at low
temperature to prevent ice crystal formation, the
quality will not be greatly deteriorated and
microorganisms will not increase.
If the amount of water in food is reduced before
freezing, the quality of the final product is generally
improved.
Freezing does not kill the microorganisms present in
food that causes spoilage, but only inactivates them.
Nutrients are not also destroyed by freezing.
FREEZING
UNPACKAGED FOOD
Freezes faster, but
dehydration is a
serious problem
Still or enforced air
Direct contact with a metal
surface cooled by a refrigerant
Immersion in a liquid refrigerant,
such as liquid nitrogen
PACKAGED FOOD
Fastest method
available
DRYING
Sun drying preserve more fruits than any other
method.
Dried foods are easy to transport and to store,
because it occupies only a tenth of its original
volume.
Microbial growth is controlled because amount
of free water is insufficient for growth.
The nutritive value of dried food is usually
unchanged, but the vitamin content is greatly
reduced.
DRYING
When fruits are dried, their bright
color becomes dark brown unless
treated with sulfur dioxide (SO2)
before drying.
Because consumers prefer moist
dried fruit, glycols are used to
rehydrate and soften the product
without adding moisture.
Product
Drum
Vacuum shelf
Continuous vacuum
Atmospheric continuous
belt
Vegetables
Fluidized belt
Vegetables
Foam mat
Juices
Spray
Rotary
Cabinet
Kiln
Tunnel
Freeze
Meat, coffee
PASTEURIZATION AND
STERILIZATION
PASTEURIZATION
STERILIZATION
PASTEURIZATION AND
STERILIZATION
Free Falling Film
System
FERMENTATION
FERMENTATION
PUTREFACTION
Decomposition of
carbohydrates
Produces carbon
dioxide but
produces no putrid
odor
Action of
microorganisms on
protein
Produces sulfurcontaining protein
products and
hydrogen sulfide
IRRADIATION
IRRADIATION
Irradiation has been approved as a
safe method of food preservation.
Joint Expert Committee on Food
Irradiation (JECFI) and the Internal
Atomic Energy Commission
recommended that all major
categories of food can be safely
treated if the dose does not exceed
104 J/kg (106 rads).
PACKAGING
The purpose of packaging food is to make it possible
to ship and store it far from the place of production
and prevent deterioration during storage.
Many food processes have the container filled
before processing. Examples are metal cans, glass
containers, and plastic pouches.
Cardboard boxes, with inside liners or waxed- or
plastic-covered paper, are commonly used to
package dry foods.
Sacks made of finely woven cloth and coated paper
is used for large quantities.
PACKAGING
The advent of food sterilized before it has been
placed in its container has developed aseptic
packaging.
The advantages of aseptic processing and
packaging are much more shelter life and
ability to store perishable food, such as milk,
without refrigeration.
The packages, usually rigid and rectangular
cardboard, are sterilized by the use of hydrogen
peroxide and heat. A process also uses
ultraviolet light added to peroxide sterilization.